The absolute best beef short ribs Ive ever had. We used boneless, just because that was available and inexpensive, but bone-in would work too, and possibly be even better. Sounds like an odd combination - it is not. It just works. And most of the time required is totally inactive, so it is easy to make. Enjoy

Braised Hoisin-Beer Beef Short Ribs Ingredients

  • 3 pounds beef short ribs

  • salt and freshly ground black pepper to taste

  • 3 tablespoons vegetable oil

  • 10 cloves garlic, smashed, or more to taste

  • 1 (1 inch) piece ginger - peeled, cut into 1/4-inch slices, and smashed

  • 1 (12 fluid ounce) can or bottle beer

  • 3 tablespoons rice wine vinegar

  • 1 cup hoisin sauce

How to Make Braised Hoisin-Beer Beef Short Ribs

  1. Place ribs on a work surface and season generously with salt and pepper.

  2. Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.

  3. Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.

  4. Bake ribs uncovered in the preheated oven for 30 minutes.

  5. Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.

Braised Hoisin-Beer Beef Short Ribs Nutritions

  • Calories: 981.1 calories

  • Carbohydrate: 33.9 g

  • Cholesterol: 141.7 mg

  • Fat: 74.9 g

  • Fiber: 2 g

  • Protein: 35.1 g

  • SaturatedFat: 28.4 g

  • ServingSize:

  • Sodium: 1143.1 mg

  • Sugar: 17.4 g

  • TransFat:

  • UnsaturatedFat:

Braised Hoisin-Beer Beef Short Ribs Reviews

  • Very simple recipe, but I have to agree with the other review it needs something else to pack a punch. The ribs were tender and best when dipped in the sauce. If I made again I would try adding more ginger and adding corn starch to make more of a glaze after all the cooking is completed.

  • This was a very good Sunday night dinner. My 7 yo ate it when I wiped off the sauce. I used Blue Moon beer, added more ginger and garlic plus corn starch at the end. The cook time was just right. The meat fell apart perfectly. To make this a 5 star dish, some spice needs to be added. Next time I might try adding star anise or Chinese 5 spice (which has star anise & cinnamon in it). I think that will make this entre fantastic.

  • No changes other than my ribs were bone-in. It was a great recipe. It could have used a little more zing if thats your thing, but the flavor overall is great. I forgot to take a picture, but the presentation was excellent as well